Can I use fresh ravioli instead of frozen?

Fresh ravioli can work, but they're more delicate and may split during the frying process. If using fresh, freeze them for about 30 minutes before breading to firm them up. This helps them hold their shape better during cooking and creates a better texture in the final dish.

My breading keeps falling off during cooking. What am I doing wrong?

This usually happens when the egg mixture doesn't fully coat the floured ravioli or when the oil isn't hot enough. Make sure to tap off excess flour before dipping in egg, and let excess egg drip off before adding breadcrumbs. Press the breadcrumbs firmly onto each ravioli. For deep frying, always ensure your oil has reached 350°F before adding ravioli.

Can I make these gluten-free?

Absolutely! Use your favorite gluten-free ravioli, replace all-purpose flour with a gluten-free all-purpose blend, and use gluten-free breadcrumbs. The texture might be slightly different, but they'll still be delicious. Many stores now carry gluten-free Italian seasoned breadcrumbs, or you can season plain gluten-free breadcrumbs with Italian herbs.

What other sauces work well for dipping besides marinara?

While marinara is classic, these crispy ravioli taste fantastic with alfredo sauce, pesto, garlic butter, ranch dressing, or even a spicy sriracha mayo. For something unexpected but delicious, try a balsamic glaze or honey mustard dipping sauce. The versatility of these crispy bites is part of their charm!

Crispy Fried Ravioli Recipe

Description

Crispy and flavorful fried ravioli served with marinara sauce, perfect as an appetizer or snack. This recipe includes instructions for air frying and traditional frying methods.

Ingredients

Units Scale

Main Ingredients

25 ounces (1 bag) cheese ravioli, frozen
1 cup all-purpose flour
1 cup milk, room temperature
2 large eggs, room temperature
1 cup Italian bread crumbs
1/2 cup parmesan cheese, grated, plus extra for serving (optional)
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon pepper
vegetable oil, for frying
parsley, optional, for garnish
1 jar marinara sauce, optional, for dipping

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Instructions

Preparation: Set out three wide and deep plates or bowls. Line a baking sheet with parchment paper.
Prepare the Coating Plates: Pour the flour into the first plate. Whisk the eggs and milk together on the second plate. On the third plate, combine the bread crumbs, parmesan cheese, garlic powder, salt, and pepper.
Coat the Ravioli: Dip each ravioli first in the flour, then in the egg mixture, and finally in the bread crumb mixture. Place the coated ravioli on the prepared baking sheet. Repeat with the remaining ravioli.
Air Fryer Method: Spray the breaded ravioli on both sides with cooking spray. Place the ravioli in a single layer in the basket of your air fryer. Fry at 350°F for 10 minutes, flipping them halfway through. After cooking, optionally top with parmesan cheese and parsley. Serve with marinara sauce on the side.
Oil Frying Method: Place the coated ravioli on the baking sheet and freeze for 30 minutes. When ready, heat 2 inches of oil in a large, heavy-bottom pot to 350°F. Fry the ravioli in small batches (3-4 at a time) for 2-3 minutes, ensuring the oil returns to 350°F between batches. Using a slotted spoon, transfer the fried ravioli to a paper towel-lined plate. Optionally, top with parmesan cheese and parsley before serving with marinara sauce.

Notes

Ensure the ravioli are fully coated in the bread crumbs for the crispiest texture.
Use a thermometer to monitor the oil temperature for consistent results.
If using the air fryer, avoid overcrowding the basket for even cooking.
Freezing the ravioli before frying in oil prevents them from becoming soggy.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 2g
Sodium: 300mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 6g
Cholesterol: 45mg